Saturday, July 10, 2010

Tender Sweet Apricots

always have some sort of dried fruit in my pantry. Always. Dried fruits keep practically forever and are endlessly versatile. One of my very favorite dried fruits is the dried apricot. Soft and sweet with a honeyed-tang. They are amazing in everything from oatmeal at breakfast to turkey stuffing at Thanksgiving. Dipped in dark chocolate, well then they've dried and gone to heaven.*

In summer though, my thoughts always turn to fresh fruit, and the little fragrant fresh apricots often get overlooked as I bee-line to the berries, peaches, plums and melons. They even get overshadowed by their own genetic offshoots: pluots, apriums, etc. Whats next? Grapricots? Aprinanas? It's time I took another look at the subtle and classic blushing beauty that is the fresh apricot...
These desserts all look so very tempting, my problem now is to pick one: